Heat transfer in large bins during the apples cool-down process

The preservation of apples in cold storage relies deeply on understanding the thermal dynamics governing their environment. Within packaging, apples engage in complex thermal interactions, between themselves and the environment, affecting convective and conductive heat transfer pathways. Challenges escalate in industrial cold storage facilities, manifesting as temperature stratification and non-uniform cooling. Nonetheless, a comprehensive understanding of heat transfer dynamics is vital for optimizing cold storage equipment design and enhancing cooling system operation efficacy. Building upon previous studies validating the use of Peltier elements for detecting and quantifying heat flux in individual apples, this research extends its application to industrial cold rooms. By strategically selecting locations within the apple bin and the storage cold room and comparing changes in total heat content obtained by a conventional method and comparing with the Peltier element for its validation. Results of the convective heat transfer coefficient in an upper-layer bin were in the range of 2.7-5.9 Wm^-2 K^-1 while in a bin at door level were 5.0-7.0 Wm^-2 K^-1. The higher values found in the position near the door can be correlated to the faster air speed experienced between the apples in this position. By applying these values in the transient heat transfer model to predict the fruit core temperature during the cooling process, a relatable prediction was found, with apple temperature difference <0.9 °C between predicted by the Peltier element and experimental cooling curves. This study can aid understanding of thermal dynamics in cold storage environments, and support future development for more efficient and sustainable cold storage practices.